Nate Smith’s Bluff-based business Gravity Fishing is about transparency, traceability and sustainability. He takes fish from hook to plate with little to no impact, but when he realised there were few protections around Southland’s depleted wild fish stocks, he kicked off a crusade to do something about it, which then started a nationwide rescue of small-scale fishers. Although he’s a busy guy on an important mission, he stopped to share this easy summer favourite. 

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Paua pies

4 large pāua, bashed, bled, chopped

2 onions, finely chopped

1 garlic clove, minced

2 red peppers, deveined and finely diced 

2 handfuls of parsley, chopped 

500ml cream

150g parmesan, grated, plus extra

Olive oil for cooking

Squeeze of lemon

Sea salt & pepper 

Pie pastry, or two sheets of buttered filo cut into squares‍

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What to do
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1. Chuck a cast-iron skillet on the flame and get it as hot as. Add oil, slide in the onions, garlic and red pepper. Stir to prevent burning.

2. Keeping the pan hot as, slide the pāua into the pan and give it a good sizzle up. Season, reduce heat and add the lemon, parsley, cream and parmesan. Simmer to reduce.  

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3. Line muffin tray with finely rolled pastry, then fill with pāua mix and top with extra parmesan. Season and bake at 240°C for about 10 minutes. Makes about 8 pies.